noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

stuff that feature regularly in the fridge/ freezer/ pantry:coriander greensgreek style yogurtchicken thigh filletspandan leavesfrozen spinachcrumbed fish (great as backups when unexpected guests arrive, just bake and drizzle thai chilli sauce on top)bean sprouts (just learnt that they can be FROZEN! I have been wanting to cook lasksa for the longest time...that's why they r in the freezer..)puff pastrymixed frozen vegetablescrabsticks! (chawan mushi, stir frys, noodles, all-rounder filler)dried pastarice (Jasmine/ long grain best for chinese/ thai/ indian cooking, short grain good for korean/jap/rissotos)ginger garliceggs

canned goods:tunasalmon corn water chestnutsmixed fruits coconut cream (Please note distinction between coconut cream and coconut milk. 'Cream' is from the first pressing and much richer, ie: higher in fat!!! Most recipes call for coconut milk. To make coconut milk from coconut cream, just add water to 3 tbsp of coconut cream to make up a cup. Coconut cream, unlike dairy cream, can be stored in the freezer.)